• 250 g (8 oz) egg noodles
  • 1 tablespoon sesame oil, plus extra to serve
  • 1 tablespoon vegetable oil
  • 1 yellow pepper, cored, deseeded and sliced
  • 1 red pepper, cored, deseeded and sliced
  • 75 g (3 oz) shiitake or chestnut mushrooms, trimmed and thinly sliced
  • 1 large carrot, peeled and cut into thin sticks
  • 2 spring onions, thinly sliced lengthways
  • 1 red chilli, finely chopped
  • 300 g (10 oz) large cooked peeled prawns
  • 1 tablespoon sesame seeds, lightly toasted

Cook the noodles in a large saucepan of unsalted water for 4 minutes or according to the instructions on the packet.

Meanwhile, heat a large wok over a high heat until smoking. Add the oils and stir-fry the peppers for 1–2 minutes. Add the mushrooms, cook for 1 minute, then add the carrot and cook for a further minute. Add the spring onions, chilli and prawns and stir-fry for 2 minutes.

Drain the noodles and add them to the wok. Mix to combine, heat through, then scatter with the sesame seeds and serve immediately.

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